2 lbs. potatoes
2 tbsp. cider or white wine vinegar
1/2 tsp. salt
1/2 c. finely chopped celery
1/2 c. finely chopped green onions
1/2 cucumber, peeled, diced
2 tbsp. minced parsley
1/2 tsp. dried sage
1/2 to 3/4 c. mayonnaise

Use red or new potatoes. If salad is prepared while potatoes are warm, they will absorb flavor better.

Cook unpeeled potatoes in boiling salted water to cover for 20-30 minutes until tender. Drain, peel while warm. Cut into cubes. Sprinkle potatoes with cider vinegar and salt. Gently mix in celery, onions, cucumbers, parsley and sage. Gently fold mayonnaise into mixture. Transfer to serving bowl.